Three 1 PointsPlus® Value Vegetable Soups

You never have to go hungry with these delicious variations on our incredibly popular soup recipe.

Article By: Ronne Freedman

Since so many of you have told us that our 1 PointsPlus value Fresh Vegetable Soup recipe has helped you stay on Plan, we’ve developed three delicious variations on this much-loved theme. Each of these recipes has a completely different flavor profile and comes with quick and easy recommendations for turning a bowl of 1 PointsPlus value soup into a luscious, low PointsPlus value meal.

Besides their great flavor, we love the versatility of these soups. Puree part or all of a batch to thicken it; stir in a little flavored oil or reduced-fat sour cream just before serving for added taste and texture; blend in beans for a hearty consistency; or toss in cooked shrimp, chicken or pasta for a fast, satisfying one-dish meal.

Since these soups freeze so well, try keeping an extra batch in your freezer in individual portions. Any time you’re short on time, heat up a serving and embellish with an ingredient or two (if you wish) for a quick meal in minutes.

We used fresh vegetables and herbs in these recipes for maximum flavor, but you can substitute thawed, frozen vegetables, canned vegetables and dried herbs, too. (When using dried herbs, cut measurements in half; dried herbs are stronger than fresh.)

So start chopping, stirring and savoring. These soups are so good you might even forget they how low in PointsPlus values they are.

Asian-Inspired One PointsPlus Value Soup

Makes 12 servings

PointsPlus™ value | 1 per serving

Ingredients

2 cups bok choy, chopped

2 cups Chinese cabbage, chopped

3 cloves garlic, minced

1/4 cup fresh ginger root, thinly sliced and julienned

4 small oyster mushrooms, chopped

2 cups scallions, chopped

1 cup canned water chestnuts, sliced (8 oz can)

1/2 cup red pepper, thinly sliced

1/4 tsp red pepper flakes

6 cups vegetable broth

1 cup bean sprouts, optional

2 cups snow peas, stringed

2 Tbsp low-sodium soy sauce

1/2 cup cilantro, finely chopped

Instructions

Put bok choy, Chinese cabbage, garlic, ginger root, oyster mushrooms, scallions, water chestnuts, red bell pepper, red pepper flakes and vegetable broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in bean sprouts, if using, and snow peas during the last 3 to 4 minutes of simmering.

Add soy sauce and cilantro. Serve.

Serving size: about 1 cup

Variations

We used the PointsPlus Tracker to calculate the following additions to an individual 1-cup serving: